Selection and Preparation of Food: Laboratory Guide - Couverture souple

Bevier, Isabel

Couverture souple

ISBN 10 : 1021976326 ISBN 13 : 9781021976321

Editeur : Legare Street Press, 2023

Synopsis

First published in 1915, Selection and Preparation of Food Laboratory Guide is a comprehensive manual designed to teach students the principles of food selection, preparation, and storage. Written by Isabel Bevier, a professor of home economics at the University of Illinois, this guide provides students with a practical, hands-on approach to learning about food. The text is organized around a series of laboratory exercises, each of which is designed to teach students a specific aspect of food preparation, such as how to properly clean and prepare vegetables, how to select and cook meats, and how to bake bread.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Détails de l'édition

• Éditeur: Legare Street Press
• Date d'édition: 2023
• Langue: anglais
• ISBN 10: 1021976326
• ISBN 13: 9781021976321
• Reliure: Broché
• Nombre de pages: 88
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible